Line a cookie sheet with parchment paper and then grease and flour the paper.

In a mixing bowl beat eggs on high for 5 minutes

Add sugar and beat for an additional 2 minutes on high

Reduce speed to low

Add canned pumpkin

In a seperate bowl mix together flour, salt, baking powder, and pumpkin pie spice. Add slowly on low until well blended.

Pour evenly onto cookie sheet. Bang the cookie sheet lightly on the counter to release air and shake back and forth gently a few times to make sure batter is even. It will be a very thin layer of batter

Bake for 15 minutes - until cake springs back when touched

Use a butter knife to push the cake away from the edges

Turn pan over onto a clean towel lightly dusted with powdered sugar. Roll cake up using the towel very tightly and refrigerate until cool.

Place all frosting ingredients in a mixing bowl and mix on medium for 2-3 minutes.

Put the butter in the bottom of a glass 8x8 Pyrex baking dish and melt it in the microwave for 30 seconds. You can use a round 9 inch pan as well and melt the butter in a separate microwave safe container.

Add the vanilla and rum. Stir well.

Add the brown sugar and stir until completely combined.

Top with walnuts to cover baking dish evenly.

Pour batter over the top and spread out evenly.

Bake at 350 for 45-50 minutes or until fork comes out clean.

Mix the melted butter, brown sugar, rum, and spices well before adding nuts.

Sprinkle the chopped walnuts on top, then pour batter over it.

Let cake cool for 5 minutes or so. Then use a butter knife to separate the sides of the cake from the baking dish. Place a plate on top of the baking dish, hold tightly with both hands, and invert quickly onto the serving plate.

In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.

Juice the tangerines to make 1 cup of juice.

In a small bowl beat the eggs, add softened butter, and tangerine juice. Mix well.

Add the liquids to the dry ingredients and mix to incorporate.

Mix in zest and diced tangerine.

For the icing - mix the tangerine juice and powdered sugar together. When the cake is completely cooled spread the icing over top. Slice the remaining two tangerines very thin and place on top of cake.

Okay so this is a really fun and super easy idea to get kids baking. Inexpensive and delicious! Just as delicious as the ones at Starbucks, am I allowed to say that?!? And you can make a couple dozen of them for under 10 bucks! Can't beat that.

1 box of vanilla Funfetti cake mix

1 container of vanilla Funfetti frosting (the kind with the sprinkles included)

1/2 lb of white melting chocolate pieces. Found usually in the bulk section and they look like tiny frisbees.

1 package of lollipop sticks. Found at any craft store like Michael's

Make the cake according to package instructions. Let cool.

Crumble the entire cake into a large bowl. Basically just a big cake mess in the bowl.

Add in just under half of the container of frosting.

Mix it all together with your clean hands or a big spoon.

Scoop out a teaspoon sized amount of cake and roll it into a ball. Place the cake balls on a cookie sheet and press a stick 3/4 of the way into each one.

Melt the white chocolate. If you don't have a double boiler you can put some water in the bottom of a medium sized saucepan with a small saucepan directly on top of it. Put the chocolate in the small saucepan. Heat on low stirring constantly until the chocolate is completely melted.

Dip each cake pop into the white chocolate, add some of the sprinkles on top and place the stick upright to cool. Styrofoam works well or something of the sort to stand them up.

I wanted to try and make a sponge cake roll because I think they look great and sound delicious. It was my first time, and though a little tedious, it came out awesome. The kids loved it...which is of upmost importance, of course! Anyway, give it a try. If I can make it, you can make it.

4 large eggs at room temperature

1 cup sugar

1/4 tsp salt

3/4 cup flour

1 tsp baking powder

powdered sugar

chocolate chips

Beat eggs on high for 7 minutes until they are bright yellow, thick, and foamy.

Add sugar and beat for an additional 2 minutes.

Add flour slowly, beat on low only until smooth - about 1 minute

Pour and spread batter evenly onto a heavily greased cookie sheet, filling the entire cookie sheet to the edges. I actually used my Silpat - placed that on the cookie sheet, and greased the top with vegetable oil, but a plain old greased cookie sheet will work just fine. It will be very thin. Bake at 375 for 10-12 minutes until a fork comes out clean.

Ok, here's the difficult part. Not super difficult - but a little unnerving I guess. While the cake is baking take a clean towel, place it on the counter, and spread a thin layer of powdered sugar to coat the entire towel. Try to use one close to the size of the cookie sheet. When the cake is done, use a butter knife to push the cake away from the edges of the cookie sheet and turn it upside down very quickly on top of the powdered sugar towel. Then roll the towel (with the cake) up very tightly...as tightly as possible and let cool. 30 minutes is good.

And finally the frosting. Phew...almost there! Chocolate buttercream:

2 tbsp heavy cream

2 tbsp unsweetened cocoa powder

1 stick butter

1 tsp vanilla

Mix all the ingredients in your handy dandy KitchenAid (or whatever mixer you use) and spread it on. After its cooled, unroll, spread a thin layer of frosting over the cake. Add chococolate chips. Re-roll...minus the towel, of course, and spread frosting on the top! Done!